3391. ARUGULA TARTINE with BACON, FETA and TARRAGON VINAIGRETTE

Tartine assembly: Toast
sourdough bread until slightly browned and crispy. In a small bowl,
toss arugula with tarragon vinaigrette until coated. Top sourdough bread
with arugula, and sprinkle with bacon and cheese.

Fried egg: Heat
a small nonstick skillet over medium heat. Cook egg until whites are
set and edges begin to curl. At this point the yolk will still be
slightly runny. Place egg atop tartine and serve warm.